Butter, a slice of tomato, onion, and a little dill (Aivars Stūris)
Aivars has been baking sourdough bread for many years, having taken over the tradition from his father when he retired. Today, Aivars bakes bread for himself and his family, as well as for American friends and nearby Latvian communities, including Garezers and the Grand Rapids Latvian retirees’ association.
My Homemade Rye Bread (Recipe – Maija Irbēns)
Maija Irbēns-Gilbert’s recipe for rye bread, which she always baked using sourdough starter inherited from her mother.
Riga Bakery (Āris Bērziņš)
Āris talks about his father, Voldemārs Bērziņš, and the bakery he founded, “Riga Bakery,” in Australia in 1952. Watch the interview to learn how the bakery was established, how it grew, and what memories Āris has connected to it.
A mother’s blessing (Lilija Rudzītis)
This dried piece of bread, which is part of the collection of the “Latvians Abroad” museum, is a special symbol of Latvia, of home, and of a mother.
Mayse Artisan Bakery (Aleksandrs Strelīts-Strēle and Elīna Krieviņa)
How did the “Mayse” bakery come to be in Hong Kong? Aleksandrs and his daughter Elīna talk about their bakery, which has been operating for eight years and has become a well-known and popular plant-based bakery among local residents in Hong Kong.
The true taste of childhood (Daiga and Andris Rūtiņš)
Daiga and Andris share their experience of how they began baking bread. Watch the video to learn what inspired them, what kind of starter they use, and how they found the flour that works best for them.
Your soup is melding (Guna Asons)
Guna Asons: There are soups that need to be prepared the day before they are served. They have to stand overnight — especially cold soups. Then people say, “Your soup is melding”. When I was young, I didn’t eat cold soup. It was something unfamiliar that I had to learn to appreciate.
The story was recorded and submitted by Dagnija Roderte.
Everyone loves “frikadeļu” soup (Vilma Bērziņa)
Vilma Bērziņa: “Frikadeļu” soup — it’s loved by children, grandchildren, and even great-grandchildren. But Gunārs (my son-in-law) makes it the best. We also enjoy red beets, especially my husband Elmārs. We grew them in our garden, made salads, and cooked beet soup.
The story was recorded and submitted by Dagnija Roderte.
Salmon solyanka (Pēteris Pūtelis)
Pēteris Pūtelis: Dambrovskis Anniņa made a marvellous solyanka. She prepared it with salmon. Oļģerts and Anniņa had a small restaurant on Massachusetts Street. It was a poor neighbourhood, but the restaurant was always well attended. Anniņa used to cook solyanka for fraternity members at “Frater Freešteiks” (the next day, for hangovers). Anna never revealed her soup recipe to anyone, and she passed away with it.
The story was recorded and submitted by Dagnija Roderte.
Piparkūkas in Romania (Laura Sarkane)
Laura: My husband, while learning Latvian, tried to say speķa pīrāgi (bacon buns), but it just wouldn’t come out right, and the best he managed in the end was — piranhas.